This Pioneer Woman Cinnamon Sugar Pumpkin Seeds Recipe is a crispy and sweet recipe, which is made with fresh pumpkin seeds and ground cinnamon. It’s a classic fall snack, ready in about 1 hour.

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Pioneer Woman Cinnamon Sugar Pumpkin Seeds Recipe Ingredients

1 1/2 cups pumpkin seeds (from 1 large pumpkin or 2 medium pumpkins)
2 Tbsp. salted butter, melted
1/2 tsp. vanilla extract
2 Tbsp. sugar
1 tsp. ground cinnamon

How To Make Pioneer Woman Cinnamon Sugar Pumpkin Seeds

Prep the oven and seeds: Preheat your oven to 300°F (150°C). Remove the seeds from your pumpkin. Rinse them thoroughly in a colander under cold water, pulling away all the stringy pulp.
Dry the seeds: Spread the rinsed seeds in a single layer on an unlined baking sheet. Roast for 30 to 35 minutes, until the seeds are completely dry to the touch.
Coat the seeds: In a medium bowl, mix together the melted butter and vanilla extract. Add the dry, roasted seeds to the bowl and toss to coat them completely. In a small bowl, mix the sugar and cinnamon, then sprinkle it over the buttered seeds and toss again until evenly coated.
Roast until golden: Return the coated seeds to the baking sheet in a single layer. Roast for another 20 to 25 minutes, stirring halfway through, until they are light golden brown and crispy. Let them cool completely on the pan.

Pioneer Woman Cinnamon Sugar Pumpkin Seeds Recipe

Recipe Tips

How do I get my pumpkin seeds extra clean? Rinsing them in a colander is key. For stubborn pulp, you can soak the seeds in a bowl of water for a few minutes; the pulp will tend to sink while the clean seeds float to the top, making them easy to scoop out.
How do I get the crispiest seeds? The secret is the initial drying step. Roasting the seeds plain before adding the butter and sugar is a non-negotiable step that removes all the moisture, which is essential for a truly crispy, not chewy, final product.
How do I keep the sugar from burning? Stirring the seeds halfway through the second roasting period is very important. This ensures they cook evenly on all sides and allows the cinnamon-sugar coating to caramelize perfectly without scorching.
Can I use a different kind of spice? Absolutely. This recipe is a fantastic base. You could add a pinch of nutmeg or allspice for a warmer flavor, or even a tiny pinch of cayenne pepper for a surprising sweet and spicy kick.

What To Serve With Cinnamon Sugar Pumpkin Seeds

These sweet and crispy pumpkin seeds are a perfect snack on their own, but they are also delicious when used as a topping for:

Yogurt or a warm bowl of oatmeal
Fall salads, especially those with apples or cranberries
Vanilla or butter pecan ice cream
The batter for pumpkin bread or muffins

How To Store Cinnamon Sugar Pumpkin Seeds

Room Temperature: Let the seeds cool completely on the baking sheet. Once cooled, store them in an airtight container at room temperature. They will stay fresh and crispy for up to 2 weeks. Freeze: For longer storage, you can freeze the cooled seeds in a freezer-safe bag or container for up to 3 months.

Cinnamon Sugar Pumpkin Seeds Nutrition Facts

Calories: 180 kcal
Carbohydrates: 10g
Protein: 7g
Fat: 14g
Saturated Fat: 4g
Sodium: 150mg

Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.

FAQs

Do I have to dry the seeds in the oven first?

Yes, this is the most crucial step in the recipe. It ensures the seeds are completely dry, which allows them to become perfectly crispy instead of chewy during the final roast with the butter and sugar.

Can I use pumpkin seeds from any type of pumpkin?

Yes, you can use seeds from any standard carving pumpkin or a sugar pie pumpkin. The most important thing is to clean them very well.

My pumpkin seeds are still chewy. What went wrong?

This usually means they weren’t dried for long enough in the first step, or they weren’t roasted long enough in the second step. Every oven is a little different, so you may need to add a few extra minutes to the roasting time until they are perfectly crisp to your liking.

Try More Recipes:

Pioneer Woman Pumpkin Rum Cake Recipe
Pioneer Woman Pumpkin Granola Recipe
Pioneer Woman Spiderweb Cake Recipe

Pioneer Woman Cinnamon Sugar Pumpkin Seeds Recipe

Recipe by Marry ThompsonCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

180

kcal

Perfectly crispy, sweet, and spiced roasted pumpkin seeds with a delicious cinnamon-sugar coating.

Ingredients

1.5 cups fresh pumpkin seeds, rinsed and cleaned
2 Tbsp salted butter, melted
1/2 tsp vanilla extract
2 Tbsp sugar
1 tsp ground cinnamon

Directions

Preheat oven to 300°F (150°C).
Spread the clean, wet seeds on a baking sheet and roast for 30-35 minutes to dry them completely.
In a bowl, toss the dry seeds with the melted butter and vanilla.
Sprinkle with a mixture of the sugar and cinnamon and toss to coat.
Return the seeds to the baking sheet and roast for another 20-25 minutes, stirring halfway, until golden and crispy.
Let cool completely on the pan before serving or storing.

Notes

Drying the seeds in the oven first is the key to making them truly crispy.
Stir the seeds during the second roast to prevent the sugar from burning.
Ensure the seeds are completely cool before storing them in an airtight container.
These seeds are a great topping for yogurt, salads, or ice cream.